The Mass General Brigham/McLean Hospital Lincoln Residential Program is a year-round, licensed residential facility for adult residents with treatment resistant depression and anxiety, located in beautiful Lincoln, MA, in the Metro West region of Boston's suburbs. This program is scheduled to open for residential patients in Summer, 2024.

The program has capacity for six residents and is situated in a quiet neighborhood community in Lincoln. The Executive Chef is responsible for the daily operation of the kitchen food service, managing kitchen staff and the budget planning, ordering and storage of equipment, supplies and food purchasing, and preparing meals to provide high quality cuisine for residents in a large, well-equipped kitchen. This is a full-time (40 hrs./week; M-F) position. The chef will work closely with the Residence Sr. Admin. Coordinator and Program Leader, providing food service for Lincoln residents 7 days/week: 52 weeks/year. An ideal position for a chef with regular hours within a high-amenity, self-pay patient community.

* Manages kitchen and support staff providing nutritionally balanced 5-star food prepared to be consistent with the industry standard for a quality restaurant; food that is made with an exceptional attention to ingredient sourcing, respect for seasonings, sensational taste calibration, careful execution of the cuisine and a high level of originality and style. Menu selections will include USDA meats, fish and seafood, fresh fruits and vegetables.

* Creates monthly, rotating patient menus to ensure consistency, quality, and budget control. The menus will be customized to patient dietary needs to the extent possible and as approved by program clinical staff. The Hospital will provide dietary consults to assist the Executive Chef with development of limited special diets, if needed.

* Operates kitchen in full compliance with Joint Commission regulations, state and federal guidelines and ordinances pertaining to local and hospital residential treatment services. Adheres to all expectations outlined in the Infection Control policies for McLean Staff in Community Residences/Partial Hospital/Ambulatory Care available to chef upon request. ServeSafe certification is required. In collaboration with Sr. Admin Coordinator and Program Leader, oversees the kitchen budget. Responsible for food purchasing, kitchen supply and equipment purchasing and maintenance of food storage areas.

* Meal set up involves setting the table, preparing, and warming, if needed, and presenting the meals the chef prepares and serves. The chef is responsible for cleaning the dining table, counters and cleaning and putting away or removing dishes. The chef will clean all surfaces within the food service area and wash, sanitize, air dry and put away any dishes, utensils or pots and pans utilized for patient meals. (Detailed checklist available). Housekeeping service will provide deep cleaning of kitchen areas on a regular schedule.

* Prepares meals ensuring the appropriate, safe temperature of the food is maintained during prep and when served. Meal preparation includes breakfast self-serve food availability, hot lunch, and dinner choices from developed menus. The chef will maintain food content and date labeling of all storage areas, refrigerator, and freezers to ensure product freshness and minimal spoilage to comply with Joint Commission regulations. (Detailed info available)

* Maintains records of food served on site in ninety-day intervals and can produce upon request.

* Conducts quality improvement evaluation studies by providing patient food satisfaction questionnaires and food service evaluation checklists on a regular basis.

* Immediately reports any damage to the Food Service Area to Program Leader or to Sr. Admin. Coordinator.

* In collaboration with the Program Leader and Sr. Admin Coordinator, interviews, selects, trains/orients new kitchen support staff. Clinical education and communication skills training provided by Program Leader.

* Prepares the kitchen schedule to ensure adequate food service coverage for 7 days/week. Schedules and leads regular meetings with kitchen staff. Meets with Business Manager and Program Leader on regular basis.

* Evaluates supervision and training needs for all kitchen and support staff. Provides individual supervision, as needed.

* Meets all HR annual training requirements as determined by the Hospital.

* Maintains ServeSafe Certification and posts current certificate.

* Performs other food service functions/duties as requested.

Qualifications:

* 5 or more years of similar restaurant, hotel, contracted food service management, or catering commissary management/leadership experience required. Experience in health care setting a plus.

* Hands-on upscale culinary experience required.

* High school diploma is required. Culinary degree preferred.

* Current ServeSafe Certification required.

* Supervisory or Management experience required.

Skills:

* Great culinary skills comparable to a high-end, five-star restaurant experience.

* The Executive Chef position requires a neat, professional image and excellent communication skills.

* Must be fluent in English and willing to refer delicate patient interactions to Business Manager and Program Leader Chef must maintain a professional attitude with patients and staff, although patient interaction should be minimal.

* Executive Chef must adhere to all HIPPA confidentiality and privacy regulations applicable to a hospital setting. This position requires discreet behavior and professional communication at all times.

* All employees must possess basic computer skills to use a variety of electronic or online systems for communication, clinical and administrative purposes.

It is the policy of McLean Hospital to affirmatively provide equal opportunity to all qualified applicants for employment and existing employees without regard to their race, religion, color, national origin, sex, age, ancestry, protected veteran status, disability, sexual orientation, gender identity or expression, pregnancy or a condition related to pregnancy including, but not limited to, lactation or the need to express breast milk for a nursing child, or any other basis that would be in violation of any applicable law or regulation.